zuchinnifritter.jpg These fritters are lighter than air and chock full of protein, and bursting with flavor. This recipe pays homage to the zuchinni-blossom fritters that are so popular in Italian homes, but pack an additional protein punch. Chickpeas, pureed, hide so successfully that it’s impossible to tell that they’re in there and allow this to be a suitable option for a vegetarian main dish. If you can’t find zuchinni blossoms or Manchego cheese, feel free to sub zuchinni and Pecorino-Romano or Parmesan cheese.

1 can Chickpeas, rinsed and drained
1/2 c water
2 cloves garlic
1/4 tsp oregano
1 tsp salt
1/4 tsp pepper
1 tsp onion powder
6-10 zuchinni blossoms, torn into pieces
3/4 c green onion, chopped
3 oz Manchego cheese, shredded
1/2 c (2 oz or 56.7g) Better Batter Gluten Free Flour
1 tsp baking powder
4 eggs

Puree the chickpeas, water, garlic, oregano, salt, pepper, and onion powder in a blender till smooth.

Add the zuchinni blossoms, green onion, and cheese and stir well.

Add the flour and baking powder and stir. Beat in the eggs.
Fry in hot oil, flipping once. Serve hot with additional cheese, if desired.